AMERICAN PORK BARBECUE

"This classic from the South is a favorite from coast to coast, though sauces served alongside vary widely from region to region. Serve your favorite sauce with this slowly cooked pork roast, and offer tangy coleslaw to top sandwiches."

1 (5 pound) boneless pork butt (shoulder roast)
1 1/2 teaspoons paprika
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
Soft sandwich buns

Combine all seasonings well in a small bowl and rub evenly over roast.

Prepare a medium fire, banked, in covered grill. Position pork over a drip pan, add about 1/2 inch water or apple juice to drip pan. Grill over indirect heat for 3 1/2-4 hours, until pork is very tender. Add more coals as needed to maintain a grill temperature of about 300 degrees, but avoid opening grill often.

Remove pork to large cutting board or platter and let rest for 10-15 minutes. Slice or chop to serve.

Makes 20 servings
Source: National Pork Board